Cucumber and Wakame Seaweed Sunomono is a very refreshing side dish. The combination of cucumber and wakame is one of the most popular types of Sunomono. You too can make this simple and tasty dish at home.
If you have a mandolin or vegetable slicer, it’s a breeze to make this. But even if not, you can still slice cucumbers the old way, with a knife. Just need a little practice!
If you need more detailed instructions, please watch our Sunomono (Cucumber Salad) video.
Cucumber and Wakame Seaweed Sunomono
Cucumber and seaweed salad with sweet vinegar dressing
Ingredients
- 2 Tbsp dried Wakame seaweed
- 2 Japanese or 3 Persian cucumbers
- 1/4 tsp salt
- 3 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/4 tsp soy sauce
- 1/2 tsp sesame oil (optional)
- 1 tsp sesame seeds
Instructions
- Hydrate dried Wakame seaweed in water for 10 minutes. Drain water and squeeze water out from Wakame.
- Slice cucumbers as thin as you can. Stir in salt, and let sit for 5 minutes. Squeeze water out from cucumbers.
- In a small bowl, mix rice vinegar, sugar, soy sauce, and sesame oil together until sugar dissolves.
- Add vinegar mixture and sesame seeds to prepared cucumbers and Wakame and mix well.
17 Comments
I love the recipe that u Share for us
Ana,
glad you liked it!
I made this for guests on Sunday, they loved it!
(They ate it all before I got to taste it myself)
Morgan,
glad it worked!
Can we make a big batch and keep it for some time in the fridge or must it be eaten straight away?
Jessica,
you can keep it for a couple of days in the fridge, but it is better fresh.
How long can I save the salad for?
very nice and easy to make like all your recipes. Keep it up!
sandra,
thanks!
It’s 37Ëš in Okayama today, I just got my first grilled unagi of the season, and wanted something to have with it… I’ll use some lovely fresh wakame from my organic fish monger and this lovely salad will be perfect. Thank you so much, Noriko!
Japanlyn,
I’m so jealous! Fresh wakame is the best for Sunomono!
Dear Noriko San: thank you for the refreshing cucumber/wakame salad recipe. Delicious and energy producing. I have a question about Unagi. The local Korean market has obtained fresh Unagi and I once had it made from scratch when visiting a special restaurant in Japan that was famous for making this dish. I would love to try and make it from scratch since I have this rare opportunity to buy it fresh. Do you have a recipe you can get for me or give me on how to make this most delicious dish. Thanks in advance.
Maureen Mizuno
Maureen,
wow, lucky you! However, I’ve never fillet Unagi before. We have Unagi Don recipe but the cooked Unagi is used in the recipe. Good luck cooking it!
Made this last night. Delicious, nutritious and so easy to make. This was my husbands first experience with eating Wakame, and he loved it. I will make this many times! Thanks for the recipe.
Karen,
glad you liked our recipe!
This is simple, elegant and delicious! Thank you!
thanks for the recipe, it was great, Ive been using it again and again and again 🙂